Rice with Eggs and Cilantro

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Rice with Eggs and Cilantro
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
417
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie417 cal.(20 %)
Protein13 g(13 %)
Fat16 g(14 %)
Carbohydrates55 g(37 %)
Sugar added5 g(20 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E7.6 mg(63 %)
Vitamin K35.2 μg(59 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.1 mg(7 %)
Folate58 μg(19 %)
Pantothenic acid1.3 mg(22 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C9 mg(9 %)
Potassium229 mg(6 %)
Calcium64 mg(6 %)
Magnesium38 mg(13 %)
Iron1.5 mg(10 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.7 g
Uric acid64 mg
Cholesterol218 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
250 grams Basmati rice
4 eggs
1 tsp Tamarind juice
2 tsps brown sugar
1 Tbsp Fish sauce
vegetable oil (for cooking)
1 handful cilantro
fried onions (for garnish)
How healthy are the main ingredients?
Basmati ricesugareggonion

Preparation steps

1.

Cook the rice according to package specifications.

2.

For the sauce, stir together the tamarind concentrate, sugar, fish sauce and 2-3 tablespoons water.

3.

Hard boil the eggs for about 10 minutes. Drain and peel. Cook in hot oil in a wok or a pan until the eggs are golden brown. Drain on paper towels and halve.

4.

Rinse the cilantro, shake dry and chop. Mix into the rice.

5.

Distribute the rice on plates, top with the eggs, drizzle with the sauce and serve garnished with fried onions.